1. Individually wrap corn in plastic wrap. Place the corn on a microwaveable plate and microwave for 12 minutes. To make sure your corn is done, stick a fork in a kernel to make sure it bursts. Microwaves vary from room to room and some may require a longer cooking time than others. Let cool.

2. While the corn is being prepped, cut tomatoes into eighths or smaller.

3. Chiffonade basil by stacking the basil leaves, then rolling leaves like a cigarette, and chop.

4. Cut corn off the cob and place in bowl; combine all ingredients together and serve.

We have all been forced to down a family member’s greasy and lackluster casserole with a smile on our face. But this Thanksgiving, you can rethink the staple and enjoy a dish with a crunch that goes unmatched.